Chocolate Cake with Almonds and Raspberries
Lorenza Ávila
This chocolate cake has a chocolate bitumen with delicious caramelized almonds. It is decorated with raspberries.
Reviewed by Editorial Team of Kiwilimón
3.6
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Ingredients
4
Servings
  • 180 grams flour
  • 3 teaspoons yeast
  • pinches salt
  • 225 grams butter
  • sugar
  • 1 1/2 tablespoons vanilla essence
  • 5 eggs
  • 75 milliliters cow's milk
  • cocoa
  • 300 grams semisweet chocolate, grated
  • 3 tablespoons butter
  • 2 tablespoons whipped cream
  • 100 grams caramelised almonds
  • 200 grams raspberries
  • chocolates, grated to decorate
Preparation
1h 30 mins
0 mins
Low
  • Mix in a bowl the flour, cocoa, salt, and yeast.
  • Beat the butter with the sugar in another container until it has a spongy texture.
  • Add the vanilla and eggs to the butter mixture one at a time and beat well.
  • Incorporate both mixtures in a bowl, alternating with milk to form a smooth paste.
  • Pour the dough into a mold, previously greased with butter and floured. Bake at 200 degrees for 1 hour.
  • Allow to cool and unmold.
  • To cover, melt the chocolate with butter in a bain-marie and add half of the chopped pralines.
  • Pour the chocolate on the base of the cake with the raspberries and smooth it with the help of a spatula.
  • Reserve in the refrigerator.
  • Garnish with grated chocolate and raspberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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